As backward as it sounds, creamy soups don't require any cream. This bright green dish uses potatoes to create a velvety texture. And with each slurp, you're fighting cancer and cardiovascular disease thanks to the broccoli []. Mom would be proud.

10 Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 1/2 cups vegetable broth
  • 2 medium white potatoes, diced
  • 4 cups broccoli florets
  • 1 teaspoon thyme
  • Salt
  • Pepper
  • Cheddar cheese, for garnish (optional)

Nutrition Facts

    For 1 serving out of 4
  • Calories 182
  • Protein 5 g
  • Carbs 27 g
  • Fiber 6 g
  • Sugars 4 g
  • Sodium 176 mg
  • Fat 7 g
  • Saturated 1 g


<ol> <li>Heat olive oil in a large pot over medium-high heat. Add onion and garlic, and cook until onions are translucent.</li> <li>Add vegetable broth, potatoes, and broccoli.&nbsp;Bring to a boil and cook for 20 minutes.</li> <li>Transfer to a blender and&nbsp;blend until smooth.</li> <li>Pour back into the pot and stir in thyme and salt and pepper to taste.&nbsp;</li> <li>Serve garnished with cheddar cheese, if desired.</li></ol>

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